HAM AND BEAN SOUP

Ingredients:

• 1 ham hock
• 3 cups navy beans
• 1 medium rutabaga (diced)
• 2 cups diced potatoes
• 1 cup carrots (diced)
• 1 cup diced onions

Instructions:

1. Soak beans overnight or in warm water for 1–2 hours.
2. Drain and cover with fresh water; cook until skins crack.
3. Add 1 teaspoon baking soda and let simmer for 5 minutes.
4. Drain and rinse beans, then add ham hock and cook slowly for 2 hours.
5. Add potatoes, carrots, rutabaga, and onions, and simmer for an additional hour. Season to taste.